Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia

被引：191

作者：

Chan, E. W. C. ^{[1
]}

Lim, Y. Y. ^{[1
]}

Chew, Y. L. ^{[1
]}

机构：

[1] Monash Univ, Sch Arts & Sci, Petaling Jaya 46150, Selangor, Malaysia

来源：

FOOD CHEMISTRY | 2007年 / 102卷 / 04期

关键词：

Camellia sinensis; fresh leaves; tea; lowland; highland; total phenolic content; antioxidant activity;

D O I：

10.1016/j.foodchem.2006.07.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Methanol extracts of fresh tea leaves from a lowland plantation in Malaysia were screened for total phenolic content (TPC) and antioxidant activity (AOA). AOA evaluation included 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging ability, ferric-reducing antioxidant power (FRAP), and ferrous-ion chelating (FIC) ability. Ranking, based on TPC and AOA, was as follows: shoots > young leaves > mature leaves. TPC and AOA of lowland leaves were comparable to those of highland plants. A green tea produced by drying young leaves in a household microwave oven for 4 min showed significantly higher TPC and AOA than did four commercial brands of green and black tea. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1214 / 1222

页数：9

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